Snack
Turon (Fried Banana Spring Roll with Jackfruit)
About this dish
Get ready for a sweet, crunchy treat that'll make your kitchen smell like Manila! My Turon recipe wraps saba bananas and sweet jackfruit in crisp spring roll wrappers, then fries them into golden perfection with a caramelized sugar coating.
This Philippine merienda classic is everything you want: comforting, quick (half an hour start to finish!), and that lilting crunch sound is pure joy. Tuloy, let's make some!
Ingredients
UK and US measurements are both included for every recipe.
Saba bananas
fruit4 pieces (about 400g)
Imperial measurement: 4 pieces (about 14 oz)
Ripe jackfruit
fruit100g (about 8 strips)
Imperial measurement: 3.5 oz (about 8 strips)
Lumpia wrappers
grain8 sheets
Brown sugar
seasoning80g
Imperial measurement: 1/3 cup
Cooking oil
fat500ml
Imperial measurement: 2 cups (approx)
Method
Prepare the bananas
3 minutesPeel the saba bananas and cut each one in half lengthwise, then cut crosswise to create short sticks that'll fit neatly in a wrapper.
Slice the jackfruit
2 minutesCut the jackfruit into thin strips, about 1cm by 5cm each, to lay alongside the banana inside the roll.
Roll the turon
5 minutesLay a lumpia wrapper on a clean surface. Place one banana stick and one or two jackfruit strips near the bottom edge. Tuck tightly, fold in sides, then roll up. Dab water on the flap to seal. Repeat for all pieces.
Coat with sugar
1 minuteRoll each completed turon in brown sugar until lightly coated.
Heat the oil
3 minutesIn a deep skillet or wok, heat oil over medium heat to 350°F (175°C).
Fry the turon
8 minutesCarefully slip 3-4 turon into the hot oil without crowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crisp. Remove and drain on paper towels.
Fry in batches and serve
4 minutesRepeat with remaining turon, adjusting heat to keep oil consistent. Let cool slightly (the sugar is hot!) and enjoy warm.
Equipment
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Nutrition facts
Tips
- Use saba bananas if available, they're starchy and hold shape perfectly during frying. Regular plantains or even firm ripe bananas work, too—just reduce their size a bit.
- Be gentle when peeling jackfruit so the strips stay intact, if the petals split, jam them back in when rolling.
- Don't overcrowd the pan! Fry only 3–4 at a time so the temperature stays steady—you'll get that gorgeous crackle evenly.
- For a cinnamon twist, mix a teaspoon of cinnamon into the brown sugar before coating the rolls.
- If making a big batch, parcook frozen turon? You bet—flash freeze unbaked rolls on a tray, then fry them frozen, adding 1–2 minutes to the cook time.
Serving suggestions
- Serve warm as a snack with hot coffee, ginger tea, or while sitting on your favorite violet chair. Love it with a drizzle of chocolate syrup or whipped cream for a modern splash.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.